We marinate the anchovies lightly and cook them in a pan with cherry tomatoes, oregano and spearmint. This dish is juicy, tasty and low in calories at 252 Kcal per serving.
FOOD
Capture the essence of spring in a fragrant fritter. Carrots, peas, fennel, mint and green onions mixed with flour and beer to create a delightful fried fritter, crispy on the outside and juicy on the inside.
Christoforos Peskias prepares a French-inspired lamb recipe with rosemary and wine.
Where do you go when all you want is good food in an unpretentious setting? For us Greeks, the answer is the humble taverna. Here’s our pick of the best haunts in Athens.
The late Epiphanios of Mylopotamos, a monk and a chef who publicized the gastronomy and viticulture of Mount Athos to the wider world, made a cracking red snapper soup, with lots of herbs, but also cumin, which is unusual for fish. The small amount of cumin doesn’t define the dish, but it does make it spicier.
These five iconic eateries have resisted the passage of time and firmly established themselves in Athens and Thessaloniki’s culinary scenes.
For all of us Gastronomos travelers, no mission is complete without a stop for something sweet at a local confectionery.
Smyrna cookies, along with tsoureki and red eggs, are now an essential component of many households’ culinary traditions. We refer to them as Smyrna cookies because they originated in Asia Minor.
We’ve savored numerous kokoretsi dishes, but none quite like Istanbul’s rendition. Employing a clever technique, they achieve a simultaneous crispiness and juiciness that’s truly remarkable
A delicious, lemony, first-class dish for the Sunday table.
These 10 producers have extracted their most precious oil from a single olive variety, capturing intense flavors that reflect their passion and the essence of the Greek landscape.
On the occasion of three great new pizzerias that recently opened in Athens, we sample different flavors and styles of what is arguably the most famous fast food.
Successful Greek-American events organizer Floris Costalas shares the secrets of what makes a social gathering a memorable experience
The decision to award Konos – Michelis Estate was an emotional one.
These five iconic eateries have resisted the passage of time and firmly established themselves on Athens and Thessaloniki’s culinary scenes. They specialize in dishes associated with warmth and comfort, from the nutritious – yet challenging for some – tripe soup and soothing chicken soup to the delicate yet hearty goat stew.
Kathimerini journeys to the central market of Kallithea, where the stories of the people, old and young, are as vivid as the smells and flavors of the food.
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